Manhattan Clam Chowder
From Weight Watchers New Complete Cookbook.
Source and licence
From Weight Watchers New Complete Cookbook, printed page 8, digitised by the Internet Archive: https://archive.org/details/WeightWatchersNewCompleteCookbook
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
United States. Associated with United States by a place in its title: manhattan (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 slices turkey bacon
- 2 celery
- 2 carrots
- 1 onion
- 1 Heat oil
Method
- 2 teaspoons olive oil 2 celery stalks, finely chopped 2 carrots, finely chopped 1 onion, chopped 2 garlic cloves, minced 1 baking potato, peeled and diced 2 (6'/2-ounce) cans chopped clams with their juice 2 bay leaves 1 (14'/2-ounce) can diced tomatoes 1 (8-ounce) bottle clam juice 1 teaspoon dried oregano 3 A teaspoon dried thyme 4 slices turkey bacon, crisp cooked and broken into pieces 1 Heat oil in large nonstick skillet over medium heat.
- Add celery, carrots, onion, and garlic;
- cook, stirring, until onion is softened, about 5 minutes.
- Transfer to 5- or 6-quart slow cooker.
- 2 Add all remaining ingredients except bacon to slow cooker, stirring to combine.
- Cover and cook until vegetables are tender, 4-5 hours on high or 8-10 hours on low.
- Discard bay leaves.
- Ladle chowder evenly into 6 soup bowls and sprinkle with bacon.